I am ecstatic. I am jubilant. I am in round 5 of Foodbuzz's Project Food Blog! This is such an exciting and fun competition, and I have been overwhelmed by the by both the quality of the posts from all the bloggers participating, and also by the huge support that I have received from my readers and other bloggers. It is an honor to keep providing you with these entry posts and I hope you will continue to support me by voting for my entry on Foodbuzz! The competition is pretty much at the halfway point, and I am thrilled to be moving ahead with a fantastic group of 72 other bloggers. For this fifth challenge post, Foodbuzz asked us to get creative and put our own spin on the classic dish of Pizza.
When I first saw that the chosen dish was pizza, I immediately thought of all the homemade doughs and the many pizzas I have enjoyed at home. My go-to pizza dough recipe is fantastic and easy, but I wanted to stretch my boundaries and experiment with something slightly different, yet not so crazy that I wouldn't eat it on any normal day. Enter the Piadina.
For those of you not familiar with Piadinas, or Piadas, they are a very popular Italian flatbread sandwich that originates from the Emilia-Romagna region near the Adriatic Sea. Traditionally, Piadinas are filled with cured meats, such as prosciutto and mortadella since they were first produced near the same region in Italy. Piadinas are also filled with various meats and cheeses, or even sweet fillings such as Nutella, and they can be eaten either warm or cold. While traditional fillings tend to be the most popular, there are infinite possibilities for Piadina recipes. In fact, the Italians have a saying, "Ogni donna fa la piadina a modo suo," or, "Every woman makes piadina in her own special way." Well I decided I wanted to make my piadina in my own special way too, and so I channeled some of my favorite ingredients.
Before I tell you about the fillings and sauce that I decided to use, lets talk about the dough. Piadina dough is made from simple ingredients of flour, water, and olive oil, and the absence of yeast classifies it as 'unleavened.' You can add in any number of other flavorings such as spices, herbs, or pastes to change the taste of your flatbread. What I really like about this dough is that it is extremely easy to work with (making it super easy for dough-beginners) and it can be made at a moment's notice since there is no rising time. I kneaded my dough by hand and didn't have any problems with sticking or getting a smooth, elastic finish, but you could just as easily use the dough hook on a stand mixer.
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